Adapted by Farmer Dave’s from Show Me The Curry

This recipe is an excellent way to use a large amount of spinach!


  • 16-24 ounces spinach, chopped and steamed
  • 7 ounces paneer cheese 
  • 3 tbsp oil or butter
  • 2 medium onions, minced
  • 1″ piece of ginger, minced
  • 4 cloves garlic
  • 1/2 cup water
  • 2 large tomatoes, or  one 14oz can diced tomatoes
  • 2 tsp Garam Masala (a spice mixture that can be found at some grocery stores, specialty stores, and Indian grocery stores)
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • Red Chili Powder – to taste
  • Salt – to taste
  • 1/4 tsp Turmeric Powder
  • 1/2 cup heavy whipping cream, or to taste
  • Milk – to taste (optional)



  1. Blend cooked Spinach to desired texture (avoid over-blending).
  2. Heat 2 tbsp Oil in a medium non-stick pan on high heat.
  3. Once Oil is hot, add in the minced Onions, stir, cover and let it cook for about 5 minutes.
  4. Add in the Ginger and Garlic and mix. Cook for another 4-5 minutes.
  5. Add in the Tomates, cover and cook till the oil seperates from the mixture.
  6. Keep stirring frequently as the Masala (Onion, Tomato, Ginger & Garlic mixture) tends to burn very fast.
  7. While the Masala is cooking, cube the paneer to desired size (1/2″ cubes work well).
  8. In a non-stick frying pan, heat the remaining 1 tbsp Oil.
  9. Once Oil is hot, add in the paneer cubes and let them cook till they are golden brown on all sides.
  10. Remove from the pan into a plate with paper towel to soak the excess oil.
  11. In a couple of minutes, pour the Paneer into a bowl of cold water. Let it sit for 5 minutes.
  12. Meanwhile, once the Masala is prepared, add in the mashed Spinach.
  13. Mix and add the Garam Masala, Cumin Powder, Coriander Powder, Salt, Chili Powder & Turmeric Powder.
  14. Mix well and cook for 3-5 minutes.
  15. Add in the desired amount of Cream and /or Milk. Mix and cook for another few minutes.
  16. Gently squeeze the water out of the Paneer and put the Paneer in the Spinach.
  17. Mix gently and serve hot.
  18. Serves 4 . Enjoy with Naan, Chapati, Paratha or Rice.

Want to a vegan version? Try this one, from Fat Free Vegan Kitchen.